PRODUCTION OF A YEAST-FREE, HIGHLY DIGESTIBLE PIZZA BY USING A DOUGH CONTAINING LACTIC ACID BACTERIA

USPTO Patent Application US 2017/0367353 A1
Application Date: Dec. 28th, 2017

ABSTRACT

A yeast-free, highly digestible pizza and a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria are described. The use of one...
Application Number:
15/539,667
International Classification:
A21D 8/04 (20060101); A21D 13/41 (20060101)
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CLAIMS

What is claimed is:

1. A method for preparing a yeast-free, highly digestible pizza, which comprises: preparing a pre-dough comprising flour, water and one or more of the strains of bacteria selected from the group consisting of:k.Lactobacillusplantarum LP10ID 1899 DSM 29389,l.Lactobacillusplantarum LP11ID 1900 DSM 29390,m.Lactobacillusplantarum LP12ID 1901 DSM 29400,n.Lactobacillusplantarum LP13ID 1902 DSM 29401,o.Lactobacillusbrevis LBR02ID 1905...

DESCRIPTION

The present invention relates to a yeast-free, highly digestible pizza. Furthermore, the present invention relates to a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria. Finally, the present invention relates to the use of one or more strains of lactic acid...
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